Simple Vegan Pancakes
Nora published this recipe on noracooks.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
The BEST and fluffiest vegan pancakes made with just 6 easy pantry staples you probably have on hand right now! Made in 1 bowl, the recipe can easily doubled, tripled or even quadrupled.
- Time
- 10 minutes
- Equipment
- Stovetop
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a large bowl, whisk together the flour, baking powder, salt and sugar.
Pour the milk, water and oil into the bowl with the dry ingredients.
Stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.
Heat a large griddle or pan over medium-high heat.
Grease the pan with vegan butter or coconut oil.
Drop about 1/3 cup of the batter onto the pan.
Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes.
Repeat with all the remaining batter.
Serve with vegan butter, pure maple syrup and perhaps some fresh fruit.
Notes
Storage: Keeps in the refrigerator for up to 5 days in a covered container. Reheat in the microwave or toaster oven. Freezing: Let cool completely, stack in a ziplock bag, and freeze. Reheat from frozen in a toaster oven or microwave. Variations: You can add chocolate chips or blueberries to the batter. For an oil-free version, omit the oil and add a little more non-dairy milk.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 396
- Protein
- 9 g
- Carbs
- 60 g
- Fat
- 13 g
- Fiber
- 2 g
Where the calories come from
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